Doggie Birthday Party

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SEE THESE TWO GORGEOUS GUYS?

We are celebrating their birthdays tomorrow! Tuesday, 3/29

Otis (on your left) turned 4 on Sunday and Guidry (our rescue) is 7-ish.

I will be posting the menu, recipes and lots of photos!

Stay tuned!

BANANA PUPCAKES

Ingredients
Cupcakes
2 cups water
2 overripe bananas, mashed
1 tsp vanilla
3 cups flour
1 T baking powder
1 egg
3 T honey
Frosting (optional)
6 oz cream cheese
2 T plain yogurt
2 T honey
Flour
Instructions
Cupcakes
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
In a medium bowl, combine water, bananas, vanilla, flour, baking powder, egg and honey. Mix until thoroughly combined.
Spoon into cupcake liners.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
When cupcakes are cool, you can frost with cream cheese frosting if desired.
Frosting
In a medium bowl, beat cream cheese, yogurt and honey until smooth. Add enough flour to thicken until desired consistency.

dog-paw-balloons

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and Frosty Paws.

otis frosty

This is my cutie man, Otis, enjoying his Frosty Paws after everyone sang Happy Birthday! My phone was dead and I was relying on teenaged guests for pix. Here’s the only photo forwarded to me so far.

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Shopping Lists – Easter Spring Recipes: Mimosas, Scallops, Salmon

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Mimosas and Scallops and Salmon, Oh My!!!!!

Shopping List – Orange Carrot Mimosa

 freshly squeezed carrot juice, carrot greens reserved for garnish
 freshly squeezed orange juice
 1 lime
1 bottle Champagne or sparkling wine, chilled

SHOPPING LIST – CARAMELIZED SCALLOPS

 For the vinaigrette:

fresh or frozen peas
Kosher salt
 extra-virgin olive oil
 champagne vinegar
 dijon mustard
 clover honey
 ground pepper
 fresh mint
 fresh parsley

For the scallops:
12 large sea scallops, patted dry
Canola oil
Kosher salt,  ground pepper
 superfine sugar
Chopped fresh mint and parsley (for topping, optional)

SHOPPING LIST – SALMON, POTATOES, HERB SALAD

For the potatoes:
1 pound medium red bliss potatoes
 extra-virgin olive oil
Kosher salt
 red wine vinegar

For the salmon:
2 extra-virgin olive oil
4 6 – to 7-ounce salmon fillets, skin on
 unsalted butter
Kosher salt
 cayenne pepper
 1 large lemon

For the salad:
10 sprigs flat-leaf parsley
6 sprigs tarragon
1/2 cup arugula
2 to 3 small red radishes

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Salmon with Potatoes & Herb Salad

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This salmon dish is great for Easter or Passover

(see the link here at the bottom of the page for Seder ideas)

http://www.metroimma.com/profiles/blog/list?user=1qzkbe1zommp2

Salmon-with-Potatoes-and-Herb-Salad-Recipe

Salmon with Potatoes & Herb Salad

Ingredients:

For the potatoes:
1 pound medium red bliss potatoes
1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon red wine vinegar

For the salmon:
2 tablespoons extra-virgin olive oil
4 6 – to 7-ounce salmon fillets, skin on
1 tablespoon unsalted butter, cut into small pieces
Kosher salt
1/2 teaspoon cayenne pepper
Juice of 1 large lemon

For the salad:
10 sprigs flat-leaf parsley, stemmed
6 sprigs tarragon, stemmed
1/2 cup arugula
2 to 3 small red radishes, thinly sliced

Directions
Make the potatoes: Preheat the oven to 350 degrees F. Toss the potatoes with 1 tablespoon olive oil and a generous pinch of salt. Arrange on a baking sheet; bake 35 to 40 minutes, or until tender when pierced with the tip of a knife. Remove and let cool.

Increase the oven temperature to 375 degrees F. In a cast-iron skillet, heat the remaining 3 tablespoons olive oil over medium heat until hot. On a flat surface, smash and break the potatoes with the back of a wooden spoon. Season with salt. Add to the skillet and cook until browned (do not stir them!), 4 to 5 minutes. Flip the potatoes and cook 3 to 5 additional minutes. Season with salt and sprinkle with the red wine vinegar.

Meanwhile, make the salmon:

Line a rimmed baking sheet with foil; drizzle with 1 tablespoon olive oil. Arrange the salmon skin-side down on the baking sheet. Dot with the butter and drizzle with the remaining 1 tablespoon olive oil. Season thoroughly with salt. Use a fine-mesh strainer to sprinkle the cayenne over the fish. Bake, undisturbed, 6 to 8 minutes. (For well-done, bake an additional 5 minutes.) Remove from the oven.

Make the salad: Toss the parsley, tarragon, arugula and radishes.

Serve the salmon and potatoes with the herb salad. Squeeze the lemon juice over the fish.

SHOPPING LIST – SALMON, POTATOES, HERB SALAD

For the potatoes:
1 pound medium red bliss potatoes
 extra-virgin olive oil
Kosher salt
 red wine vinegar

For the salmon:
2 extra-virgin olive oil
4 6 – to 7-ounce salmon fillets, skin on
 unsalted butter
Kosher salt
 cayenne pepper
 1 large lemon

For the salad:
10 sprigs flat-leaf parsley
6 sprigs tarragon
1/2 cup arugula
2 to 3 small red radishes


This salmon dish is great for Easter or Passover. “Oven-roasting salmon mutes the fishier notes – plus it makes the dish easier to manage,” says Alex.  Recipe courtesy of Alex Guarnaschelli, Food Network

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http://www.metroimma.com/profiles/blog/list?user=1qzkbe1zommp2

 

Caramelized Scallops w/Green Pea Vinaigrette

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Minty, Savory, Caramelized Scallops with Green Pea Vinaigrette

Caramelized-Scallops

Total Time:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min
Yield: 4 servings
Level: Easy

INGREDIENTS

For the vinaigrette:
1 cup fresh or frozen peas
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon dijon mustard
Touch of clover honey
Freshly ground pepper
2 tablespoons chopped fresh mint
2 tablespoons finely chopped fresh parsley

For the scallops:
12 large sea scallops, patted dry
Canola oil, for brushing
Kosher salt and freshly ground pepper
1 tablespoon superfine sugar
Chopped fresh mint and parsley, for topping (optional)

DIRECTIONS

Make the vinaigrette:

Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain.

Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl.

Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.

Cook the scallops:

Heat a grill or grill pan over high heat.

Brush the scallops on both sides with canola oil and sprinkle with salt and pepper.

Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar.

Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.

Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.

SHOPPING LIST – CARAMELIZED SCALLOPS

 For the vinaigrette:

fresh or frozen peas
Kosher salt
 extra-virgin olive oil
 champagne vinegar
 dijon mustard
 clover honey
 ground pepper
 fresh mint
 fresh parsley

For the scallops:
12 large sea scallops, patted dry
Canola oil
Kosher salt,  ground pepper
 superfine sugar
Chopped fresh mint and parsley (for topping, optional)

Source:  Food Network

 

Hippity-Hop-Orange-Carrot-Mimosas

easter5

Carrot-Mimosas

Ingredients

1 1/2 cups freshly squeezed carrot juice, carrot greens reserved for garnish
1 1/2 cups freshly squeezed orange juice
Juice of 1 lime
1 bottle Champagne or sparkling wine, chilled

Directions

Combine the carrot, orange and lime juice in a pitcher. Fill chilled champagne flutes or glasses halfway with the juice and top with the Champagne. Garnish with the carrot greens.

Shopping List – Orange Carrot Mimosa

 freshly squeezed carrot juice, carrot greens reserved for garnish
 freshly squeezed orange juice
 1 lime
1 bottle Champagne or sparkling wine, chilled

 

Recipe courtesy of Bobby Flay

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Look for these to be posted on Thursday, 3/24

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Look for a few special Springtime Easter recipes to be posted here later today, Thursday

Here’s what’s coming:

Hop*to*It Mimosas (You will LOVE these)

Carrot-Mimosas

Bobby Flay’s Caramelized Scallops with Green Pea Vinaigrette

Caramelized-Scallops

Alex Guarnaschelli’s Cooked Beet “Carpaccio” and Salmon with Potatoes and Herb Salad

Cooked-Beet-Carpaccio

Salmon-with-Potatoes-and-Herb-Salad-Recipe

Orzo with Sun-Dried Tomatoes

Slow-Cooker Indian Butter Chicken

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Source:  Foot Network

 

My Kitchen Romance & Pinterest

********************SOMETHING NEW!!!!!********************
Here, on the My Kitchen Romance blog, at the end of every blog page, there is a graphic that prompts you to: “Share This:”
Now, there are two ways that make saving Recipes and Shopping Lists easy: You are able to have blog posts sent directly to your email inbox by subscribing to the blog via the widget on the right hand sidebar *****AND/OR***** you can PIN a blog page to your Pinterest board.
Go to the “Share This:” prompt and at the right just after GOOGLE, click on the word “MORE” — a Pinterest prompt will appear……click it, select the version of the recipe you would like to PIN, and VOILA!……now it lives on your Pinterest board.
I have found PINTEREST to be a great timesaver for me as I plan menus to blog every week. I select the recipes and pin them on a closed PINTEREST board. It really helps me plan ahead.
I hope this helps………yes, PINTEREST can be a huge time sink. However, if you joined this group, I would guess that you fiercely guard your precious time already, and ‘pinning’ may be an efficient way for you to compile recipes/shopping lists.

 

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